Inspired by a recipe from Nopalito: A Mexican Kitchen by Gonzalo Guzmán and Stacy Adimando (@nopalitosf), this substantial salad highlights verdolagas, or purslane—a wild succulent cherished in Mexican cuisine. Steve had some growing in his yard and was happy to share.

• 4 cups cucumber slices (sliced into half-moons) (about 2 medium cucumbers)
• Salt
• 1/2 cup pumpkin seeds (pepitas)
• 1/2 cup freshly squeezed lemon juice (from 2 to 3 lemons)
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup canola or rice bran oil
• 4 cups cleaned purslane or watercress
• 1 to 2 cups cooked, drained heirloom beans such as Rancho Gordo Moro beans
• 1 avocado, pitted and diced
• Crumbled queso fresco, for garnish

Serves 4

1. Place the cucumbers in a bowl. Sprinkle with salt (1 teaspoon should be plenty), toss, and leave them to drain in a sieve for at least 20 minutes, up to an hour.
2. Preheat the oven to 350F. Place the pepitas on a small baking sheet and roast until browned in places and aromatic, about 10 minutes. Remove and let cool.
3. In a food processor, grind half of the pepitas into a coarse powder. Add the lemon juice and vinegar and mix thoroughly. With the motor running, slowly stream in both oils until the dressing thickens and emulsifies. Season with salt.
4. In a serving bowl, combine the cucumber, purslane, and beans with a couple spoonfuls of the dressing and toss gently to combine. Garnish with avocado, queso fresco, and the remaining pepitas. Drizzle more dressing over the top.